Balsamic Glazed Acorn Squash with Shallots and Ros |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
1 acorn squash, seeded, cut into aproximately 3 by 1 inch rectangles, peeled
8 shallots, peeled
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper
Procedures
1
Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary.
2
Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.
3
Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm.
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